Womens_Health_Australia_December_2016

DECEMBER 2016 womenshealth.com.au 169

Food

Kebabs are the ultimate party-friendly

food – get ’em up on your grill

marinade

ple honey-soy

try it on chicken

mix2partssoy

h1parthoney.

Add a splash of sesame oil,

if desired. We like: Lee

Kum Kee Gluten-Free Soy

Sauce–somoreparty

guests can enjoy!

Quickm

For a simp

marinade(t

kebabs!)m

sauce with

Addasplas

● 300g beef rump, fat

trimmed, diced

● 4 onions, cut into chunks

● Sea salt and black pepper

● 2 tbs red wine vinegar

● 75ml olive oil

● 1 red chilli, finely

chopped

FOR THE GREMOLATA

● 1 tbs chopped flat-leaf

parsley

● 1 tsp finely chopped

garlic

● 2 tsp lemon zest

● 1 tsp grated horseradish

1. Thread the beef and
   onion pieces alternately
   onto 4 metal skewers.
   Season well, pour over
   the red wine vinegar and
   olive oil, and sprinkle over
   the chilli. Massage the
   marinade into the beef
   and leave in the fridge for
   at least an hour, or ideally
   3 if you have time.
   2. To make the gremolata,
   mix everything together in
   a bowl and season.
   3. Drain the skewers and
   grill on a medium-heat
   barbecue for 3 mins each
   side, until charred on the
   surface and pink in the
   middle. Cook another 2 mins
   each side if you want them
   well done.
   4. Rest for 3 mins. Sprinkle
   liberally with gremolata
   and serve.

● 1 large unpeeled

butternut pumpkin,

deseeded and diced

● Olive oil

● 1 tsp ground cinnamon

● ½ tsp dried chilli

● 1 chilli, deseeded and

finely chopped

● 2 tsp marjoram or

oregano leaves

● Sea salt and black pepper

● 50ml maple syrup

1. Heat the oven to 180°C.
   Drizzle the pumpkin with olive
   oil, sprinkle with cinnamon,
   dried and fresh chillies,
   marjoram and seasoning.
   Toss to coat and roast for
   25 mins. Leave to cool.


2. Divide the pumpkin chunks
   between 4 metal skewers,
   brush well with the maple
   syrup and season again.


3. Grill over a medium-heat
   barbecue for 3 mins on each
   side, brushing a few times
   with more maple syrup as
   it will caramelise quickly.


4. Remove from the barbecue
   and serve hot.

FOR THE SQUID

● 200g cleaned fresh squid

tubes, cut into 1cm rings

● Olive oil

● 1 large fresh chilli, deseeded

and finely chopped

● Sea salt and black pepper

● Juice of ½ lemon

● Coriander leaves, to garnish

FOR THE ROMESCO SAUCE

● 30g toasted almonds

● 30g toasted walnuts

● 200g piquillo peppers

(or red capsicum)

● ¼ tsp smoked paprika

● ¼ tsp cayenne pepper

● Slice of stale

sourdough bread

● 1 tsp tomato paste

● 2 tsp sherry vinegar

● 2 tbs extra-virgin olive oil

1. Cut the squid rings in half
   and thread onto 4 metal
   skewers, concertina style.
   Drizzle with olive oil, sprinkle
   with chilli and season.


2. To make the sauce, blitz the
   ingredients in a blender until
   you have a coarse puree.


3. Grill the squid on a medium-
   heat barbecue for 2 mins each
   side, until lightly browned
   and just cooked through.
   Squeeze some lemon juice
   over the skewers, sprinkle with
   coriander leaves and serve
   with sauce on the side. WH

BEEF RUMP, SMOKY ONIONS AND GREMOLATA

MAKES 4 / 1757kJ / 5G SAT FAT / 5G SUGAR

SPICED SUMMER PUMPKIN

MAKES 4 / 628kJ / 0G SAT FAT / 17G SUGAR

SQUID, CHILLI AND ROMESCO

MAKES 4 / 1799kJ / 2.5G SAT FAT / 3G SUGAR

RECIPES: BEN TISH. PHOTOGRAPHY: KAT PISIOLEK AT HEARST STUDIOS